Journal

Chef Yukichi Matsubara — The Standard I Was Onc...

I still remember the news in 2006. I was sixteen years old then, still an apprentice, still trying to understand what kind of baker I wanted to become. Around that...

Chef Yukichi Matsubara — The Standard I Was Onc...

I still remember the news in 2006. I was sixteen years old then, still an apprentice, still trying to understand what kind of baker I wanted to become. Around that...

A Gift That Painted the Soul of Our Bread

Some gifts stay with me not because of their size, but because of the feeling behind them. I received two paintings from our customer, Margaret Lau, who is also a...

A Gift That Painted the Soul of Our Bread

Some gifts stay with me not because of their size, but because of the feeling behind them. I received two paintings from our customer, Margaret Lau, who is also a...

Chef Tomohiro Nogami — The Mentor Who Nurtured ...

The First Encounter Before information became instant,before formulas were shared freely,before “technique” became searchable— there was a gap. In Malaysia, bread was still largely learnt through apprenticeship. European bread existed,...

Chef Tomohiro Nogami — The Mentor Who Nurtured ...

The First Encounter Before information became instant,before formulas were shared freely,before “technique” became searchable— there was a gap. In Malaysia, bread was still largely learnt through apprenticeship. European bread existed,...

26 December 2014: The Day Before Croisserie Opened

There are days you plan for,and there are days that arrive beyond anything you thought possible. 26 December 2014 —the day before Croisserie Artisan Bakery in Damansara Heights was meant...

26 December 2014: The Day Before Croisserie Opened

There are days you plan for,and there are days that arrive beyond anything you thought possible. 26 December 2014 —the day before Croisserie Artisan Bakery in Damansara Heights was meant...

A Little More About Me

Before Bread Before bread became my work, I thought I would become a chef. When I was twelve, I was already drawn to that world. I followed Hong Kong chef...

A Little More About Me

Before Bread Before bread became my work, I thought I would become a chef. When I was twelve, I was already drawn to that world. I followed Hong Kong chef...